Freeze-thaw (FT) stability of frozen foods has been a hot topic and focus in recent years. The
FT cycles caused by the fluctuations of temperature during storage and transportation have …

Freezing is an effective technique to prolong the storage life of food. However, the freeze‐
thaw process also brings challenges to the quality of food, such as mechanical damage and …

This study compared the effects of guava leaf polyphenol (GLP) on the aggregation and
structural changes of myofibrillar proteins (MPs) from chicken meatballs, frozen for 6 months …

Non-destructive testing for the quality of frozen food is of great interest. A model food product
was developed as the test material for this study. Different modeling methods were applied …

The novel freezing technologies including electrostatic field assisted freezing (EF), static
magnetic field assisted freezing (MF), electrostatic field combined with static magnetic field …

In this study, hierarchical structural and characteristic changes of starches isolated from
repeated freezing-thawing (FT) frozen dough were evaluated to understand the causal …

The goal of this study was to explore the cryoprotective effect of ice structuring protein (ISP)
on the aggregation behaviour and structural changes of myofibrillar protein (MP) from quick …

The effectiveness of static magnetic fields with different intensities (5, 10, 15 mT) combined
with liquid carbon dioxide spray freezing (LCSF) technique in improving the quality of frozen …

Abstract The effects of 1, 3, 5 kV/cm electrostatic field (EF) and 2, 5, 8 mT static magnetic
field (MF) on the quality of frozen broccoli and cauliflower (B and C) were studied. The …

The effects of magnetic field-assisted immersion freezing (MF) with different intensities (20,
40, 60, and 80 mT) on the freezing process and muscle quality of white shrimp (Litopenaeus …